- 2 tablespoons water
- 1 tablespoon flax seeds
- 1/2 cup unsweetened almond milk
- 1 very ripe banana, mashed
- 1/4 cup shredded zucchini
- 1/4 teaspoon vanilla extract
- 1/2 cup gluten-free all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons brown sugar baking blend (such as Truvia®)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
- cooking spray
- Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
- Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
- Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.
05/11/2018
recipepes.com
Zucchini Cocoa Pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
